220 g butter
4 egg yolks
20 g vanilla sugar
400 g whole milk curd
180 ml sour cream
100 g icing sugar
50 g dried apricots
50 g raisins
50 g almonds
a piece of linen or gauze
Roast almonds and chop them.
Soak apricots and raisins in hot water or rum for at least one hour. Then cut into smaller pieces.
Whip butter in a bowl. Add egg yolks, icing sugar and beat again. Mix in cottage cheese. Then lightly whipped cream, dried apricots, raisins and nuts.
Put gauze in a bowl and fill with cottage cheese mass. Close the gauze. Atop place a small bowl and turn upside down.
Refrigerate for 12-24 hours.
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